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January 16, 2017

This Week's Share

Can you believe this marks that half way point in the winter share? In general the crops are holding well except for the garlic. Its usable but has some browning of the cloves. Its not pretty but we will continue to distribute it since it still tastes great.

Soon we will enter the time where you may experience a little winter vegetable malaise. The sky is grey, the trees are bare and sometimes you may wonder what the heck should I do with another cabbage?  Well have no fear, here are the "Top 5 ways to use cabbage". Number 5 will shock you!

1. Bring the warmth to you! Have Taco Tuesday! Top your tacos with shredded cabbage. Egg tacos are a breakfast favorite around here.

2. This chili is the perfect warming dish for the winter. Cabbage slaw is the perfect side dish with it.

3.Try this Cabbage and chicken salad.

4.Shred it and make this Cabbage and baked tofu Pad thai.

5. Get a little fancy and make this cabbage torta. Its so good and makes enough for lunches the next day

Recipe of the Week: 

Enchiladas with roots

Ingredients: 

Sauce:

  • 1 can enchiladas sauce

Filling:

  • 1 tablespoon oil
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, diced
  • 1 teaspoon salt
  • 1 teaspoon chili powder1/2 teaspoon ground cumin1/2 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon dried oregano
  • 1 medium sweet potato cubed
  • 2 carrots cubed
  • 1 parsnips

The Rest:

  • 10 to 14 corn tortillas
  • 3 cups grated mild cheese, we like to use monetary jack but any cheese will do.
  • Cilantro, for garnish
Directions: 

For the filling:

Add oil to large sauce pan on medium heat. Add the onions and fry until golden grown. Add garlic and cook until fragrant. Add a little bit of water if necessary to keep onions and garlic from burning Once onions and garlic are brown add in ground beef and cook until brown. For best results you’re going to want to break up the beef into as small chunks as possible. With beef almost cooked all the way add in the root crops. Stir the mixture together and cook covered until roots are soft 10-15 minutes. Stir as needed, add a small amount of water if there is no liquid present from beef. Once vegetables are soft remove from heat and stir in pepper, oregano, chili powder and salt. Stir until meat and veggies are covered.

For the rest:
Preheat the oven to 350 degrees F.
Spread 1/2 of your sauce in the bottom of a 9- by 13-inch baking dish.
In a skillet over medium heat lightly heat the tortillas just until soft. Do not crisp.
Add meat and root mixture to soft tortilla, roll up and place in baking dish seem side down. The tortillas soften very quickly so I like to heat up one tortilla at a time, fill it, place it in the baking dish and than move on to the next one. You could try heating all your tortillas at once if you wanted to
Repeat with the rest of the tortillas and pour the remaining sauce over the top. If you have remaining filling you can add to the top of tortillas or save it for tacos later.
Top with grated cheese.
Bake the enchiladas for 20 minutes, or until brown. Sprinkle chopped cilantro over the top and serve.

Credit: 
Max

The freeze and thaw

Snow day!
Snow day!

Dear Friends,

The winter is plowing steadily along. We finally had our first real snow of the season. A beautiful, light, cold snow. The kind of snow that makes the world sparkle and seems to contain an endless magic and mystery. Strapping my snow shoes to my feet and Shep to my chest we set out to explore the newly snow covered woods. I love being in the woods in the winter, they are so quiet and peaceful. All the animal activity that is invisible in the spring, summer and fall is left written in foot prints. I didn’t realize how much I had missed the snow until it was here.  And just as quickly as it came, it was gone. Quicker than I can every remember, the snow started to melt and than finished melting before we could say ‘climate’. A snowless winter makes it easier to get things done on the farm and it opens up a whole world of staycations for us, but the winter without snow just doesn’t feel quiet right.

We took advantage of a week without a Winter Share distribution to plunge deeply into next years crop plan. This can be an extremely tedious and slow process, especially since I am not the most efficient computer worker in the world. Put me out in the field and I can focus on one thing for hours. Put me in front of a computer and all bets are off. That is where Hannah and Holly have come in and are making our crop planning process an absolute breeze. We knew having the crew here this winter was going to be great for getting the shares together, but I had no idea they would be so valuable when it came to creating our crop plan. Our farm has benefited so immensely from having such intelligent, passionate, hard working people on our team. We are on the cusp of figuring out which crops will go where and that is when I really start to get excited for the upcoming growing season.

Having Shep has changed our life in countless ways, some that we expected, some that we didn’t. He has been home for almost 7 months now and we have hit our stride as much as seems possible when dealing with a tiny little human who is constantly changing. Kerry and I have settled into some pretty specific roles at this point. We switch off taking the over night shift, but Kerry is the undisputed queen of bedtime.  That means dinner has become my domain. Kerry has always been more of the cook in our relationship. I had maybe a faithful repertoire of 4 and half meals that I would make but really nothing too adventurous or exciting.

 I think I made kale, fries and meat like 30 times in a row before it became apparent I was going to have to expand my horizons. This has lead me on a fantastic journey through food blogs, cook books and our spice drawer. Making full use of the winter share veggies has added an interesting wrinkle to all of this. Rather than seek out recipes specifically for parsnips, rutabagas and turnips I have been having much better luck adding roots to other recipes. Some are obvious you can pretty much add any roots to any soup but who knew Beef enchiladas with parsnips, sweet potatoes and carrots would be so good? So far we’ve had more successes than failures and aside from the really spicy dishes, Shep is getting to enjoy sampling all the different flavors as well! Newsletter recipes usually fall into Kerry's domain but check out my own enchilada recipe in the recipe of the week!
On behalf of your farm crew,
Hannah and Holly

Your farmers,
Max and Kerry

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